Peppered Tarragon Carrots Recipe
Orange juice and tarragon jazz up this basic carrot side dish and boast a healthy dose of vitamins C and A. Clara Coulston - Washington Court House, OH
- 1 pound fresh baby carrots, halved lengthwise
- 1/2 cup orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and discard liquid.
- 2. Add the remaining ingredients. Cook and stir over low heat until heated through. Yield: 4 servings.
3/4 cup equals 55 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.
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